Deep Fried Spicy Gator Balls

Deep Fried Spicy Gator Balls are especially loved in the southern regions of North America. But they are served and enjoyed in homes and restaurants all over the country, as well. Make sure and get good quality, fresh (or fresh frozen) alligator tail meat – this makes for the best results.

Directions:

In a large mixing bowl, mix the flaked alligator flesh together with everything else (except the cornmeal and the oil) – combine together well.

Spread the cornmeal out in the bottom of a large, wide bottomed bowl, or a casserole dish.

In a separate, smaller mixing bowl, whisk the egg until frothy.

In a medium-sized to large, high-walled, heavy duty skillet, heat the oil over medium-high flame. The oil should have a depth that will cover a little more than half the size of the meatballs – about 1-1/4″ to 1-3/4″.

Shape the combined alligator mixture into balls – about 2″ to 2-1/2″ diameter is best, for deep frying, although you can go smaller if you like. Larger will make it hard to thoroughly cook the center without burning the outsides.

Now dip the balls and roll them in the whisked egg, coating thoroughly, then dredge, roll, and coat them well in the cornmeal.

Deep fry the balls, turning now and then, until a rich, deep golden brown all over.

Use a slotted spoon to fetch the balls out of the oil, and place them on a paper towel-lined platter or baking tray to drain off the excess oil.

Serve your Deep Fried Spicy Gator Balls while nice and hot. Good side dishes are boiled and quartered potatoes, and any favorite vegetable dish.

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